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Char-Grilled Shrimp

  • Yield: 8 to 10 servings

Ingredients

Shrimp:
5pounds headless shrimp, 16 to 20 count
Marinade:
1/4cup lemon juice
1 1/2cups vegetable oil
1ounce seasoned salt
5cups water

Instructions

  1. For the shrimp:  Peel and devein shrimp; arrange on wooden or metal skewers.  Immerse skewered shrimp into marinade.  Refrigerate for 2 to 18 hours.  Cook shrimp for 6 minutes over medium-hot charcoal grill, turning after 3 minutes and basting with marinate while cooking.  
  2. For the marinade:  Combine all ingredients.  Mix until well blended.

 

Recipe reprinted with permission from the Junior League of Panama City’s Beyond the Bay (the Junior League of Panama City, Fl., 1985).